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Cajun Tofu with Creamed Spinach & Pickled Cauliflower
2 or 4 Serving Dinner

Cajun Tofu

with Creamed Spinach & Pickled Cauliflower

Southern-style creamed spinach is the ultimate comfort food. Coconut milk gives our plant-based creamed spinach its velvety texture. We turned to nutritional yeast, a deactivated yeast that’s a great source of B vitamins, for a nutty, cheesy flavor. We top this with garlicky, spiced planks of tofu and bright, crunchy, pickled cauliflower for an indulgent, cozy dinner.

Tags: Gluten-Free High-Protein Less Prep High Fiber
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
770
FAT
37g
CARBOHYDRATES
67g
PROTEIN
39g

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INGREDIENTS

  1. 1/4 cup cornstarch
  2. 1/2 tbsp bay seasoning
  3. 10 oz organic extra firm tofu, patted dry and cut into 6 planks
  4. 2 garlic cloves, peeled and minced
  5. 8 oz teen spinach
  6. 6.76 floz coconut milk, half reserved for your own use
  7. 8.8 oz precooked brown rice
  8. 2 tbsp nutritional yeast
  9. 2 oz curried pickled cauliflower
  10. 2 tbsp + 2 tsp vegetable oil*
  11. Salt*
  12. Pepper*
Allergens: soy, tree nuts (coconut)
Tools: Microwave, Aluminum foil, Large nonstick skillet
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
770
FAT
37g
CARBOHYDRATES
67g
PROTEIN
39g

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INSTRUCTIONS

1
Cook the tofu

Whisk together cornstarch, just 1½ tsp bay seasoning, ½ tsp salt, and ½ tsp pepper on plate. Press tofu in cornstarch mixture to coat. Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add coated tofu and cook until golden brown and crispy, 6 to 8 minutes, flipping halfway through. Transfer to plate and cover to keep warm. Wipe skillet clean. (4-servings: use 1 tbsp bay seasoning, 1 tsp salt, 1 tsp pepper, ¼ cup vegetable oil)

2
Make the creamed spinach

Heat 2 tsp vegetable oil in same skillet over medium heat. Add garlic and spinach and cook until just wilted, 1 to 2 minutes. Stir in just half the coconut milk and nutritional yeast and simmer until sauce has thickened, 4 to 5 minutes. Season to taste with salt and pepper. (4-servings: use 4 tsp vegetable oil) (TIP: For 4-servings, wilt spinach in 2 batches. Return all spinach to skillet before adding coconut milk.)

3
Heat the rice and serve

Make small tear at top of rice bag and microwave for 1 minute. Divide rice between bowls and top with creamed spinach, Cajun tofu, and pickled cauliflower. Dig in! (TIP: You can also combine rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

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